Lamb Cutlets with Indian Spinach and Chickpeas

, from Issue #11. August, 2015
Photography by Nick Tresidder.
Lamb Cutlets with Indian Spinach and Chickpeas

Serves: 4


12 lamb cutlets
1 teaspoon ground coriander
1 teaspoon curry powder
1 teaspoon sweet smoked paprika
2 tablespoons lemon juice
2 tablespoons olive oil

Indian Spinach and Chickpeas
500 grams spinach, washed and stalks removed
3 tablespoons olive oil
1 onion, thinly sliced
1 red capsicum, thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon each curry powder, cinnamon, coriander and turmeric
pinch of ground cloves
1 tablespoon tomato paste
250 ml thick plain yoghurt

½ cup chicken stock
400 gram tin cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper


Trim excess fat from the cutlets and flatten out the meat a little.

Combine the coriander, curry powder, paprika, lemon juice and the olive oil and rub onto both sides of the lamb. Set aside.

Lamb: Heat a sauté pan with a little oil and cook the cutlets for about 3 minutes each side or until done to your liking. Season and set aside, lightly covered with a piece of baking paper and a tea towel for 5 minutes. Tip any juices that come out of the lamb into the spinach.

Spinach: Roughly rip the spinach. Heat the olive oil in a large sauté pan and cook the onion, capsicum and the garlic until tender. Add all the spices and the tomato paste and cook for 2 minutes. Add the spinach in batches, allowing it to wilt before adding more. Stir in the yoghurt, chicken stock and the chickpeas and cook over a medium-low heat for about 5 minutes. Season.

To serve: Place the spinach in a serving bowl and top with an extra spoonful of yoghurt and a pinch of paprika. Pile onto a platter with the lamb cutlets. Serve with wedges of pumpkin roasted with the skin on.